Hope I posted this in the appropriate catagory. What is a reasonably-priced, good quality/brand of Balsamic Vinegar? Has anyone tried this reduction method (link below) with good results? Also, what does commercial grade mean? Thanks in advance.

Mish,
I have reduced balsamic vinegar many times, even topping fresh ice cream with it. One thing to remember is that anything extremely cheap is usually poor quality. I have not used the exact recipe for reducing the vinegar, but a few very similiar. I actually bought a small bottle of 20 year old balsamic vinegar for $40.00 yesterday and would just point out. If you are going to dilute the vinegar or change its flavor profile you don't need to spend $40.00 for 8 oz. Get a good 5-8 year old for $5.00 on up.
Chef Mark

Mish,
I have reduced balsamic vinegar many times, even topping fresh ice cream with it. One thing to remember is that anything extremely cheap is usually poor quality. I have not used the exact recipe for reducing the vinegar, but a few very similiar. I actually bought a small bottle of 20 year old balsamic vinegar for $40.00 yesterday and would just point out. If you are going to dilute the vinegar or change its flavor profile you don't need to spend $40.00 for 8 oz. Get a good 5-8 year old for $5.00 on up.
Chef Mark

Thank you, Mark. I have bought the cheap stuff & it just doesn't 'do it' for me. (Try it on watermelon w some feta & basil.) What brand do you recommend, & your reduction method/recipe (pretty please :-) ) TIA

Also, question about the Fleur de sol (salt), particular brand you like -- do you use it just as a finishing for dishes. Again, thank you. Happy Holidays.

Since the recipe even gives a recipe for a faux balsamic, almost any of the supermarket varieties would do, I would think. Modena label. Looks like a great recipe.
Fleur de sel is definitely a last minute thing, at its price!